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Tagliatelle with rump steak strips and mushrooms

updated

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Ingredients for 4 servings:

  • 100 g bacon, streaky
  • 300 g mushrooms
  • 200 rump steak(s)
  • 1 tbsp parsley, chopped flat
  • 1 sprig(s) rosemary
  • 100 ml cream
  • 300g tagliatelle
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

quick and hearty delicious

First, boil the salted water for the pasta. Cut the steaks and bacon into strips. Then, clean and quarter the mushrooms. Heat a large pan with oil and fry the bacon until very crispy. Add the steak strips, rosemary, and mushrooms. Cook the pasta according to the package instructions until al dente. Add the cream to the pan and simmer over low heat. Season with salt and pepper. Now add the cooked pasta to the pan, stir, and let it simmer for a few more minutes. Remove the rosemary sprig. Serve on a plate and garnish with the parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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